Description
These Cannoli Cookies are a delightful twist on the classic Italian dessert, combining a tender, buttery cookie base with a creamy ricotta buttercream filling. Topped with melted milk chocolate, mini chocolate chips, and a dusting of confectioner’s sugar, these cookies deliver all the rich, sweet flavors of traditional cannoli in an easy-to-eat cookie form. Perfect for entertaining or satisfying a sweet tooth with a sophisticated treat.
Ingredients
Units
Scale
Cookie Dough
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
Ricotta Buttercream
- 1/2 cup unsalted butter, softened
- 4 1/2 cups confectioner's sugar
- 1/4 tsp ground cinnamon
- 2 Tbsp cornstarch
- 3/4 cup ricotta cheese
- 1/2 tsp vanilla extract
Decorating
- 1/3 cup milk chocolate chips, melted
- 1/4 cup mini chocolate chips
- 1/4 cup confectioner's sugar, for dusting
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C) and line two cookie sheets with parchment paper. Set aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and sugar for about 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Scrape down the sides of the bowl, then add the eggs and vanilla extract. Mix until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until a soft, slightly sticky dough forms.
- Shape Cookies: Scoop and roll about 4 tablespoons of dough into balls. Place them about 2 inches apart on the prepared cookie sheets and gently flatten each slightly with the palm of your hand.
- Bake: Bake the cookies for approximately 12 minutes or until they are lightly golden brown around the edges.
- Cool Cookies: Allow the cookies to cool completely on a wire rack before decorating to prevent melting or slipping of toppings.
- Prepare Ricotta Buttercream: Using an electric mixer, cream the softened butter until smooth. Gradually add confectioner’s sugar, ground cinnamon, and cornstarch. Slowly incorporate the ricotta cheese while mixing on low speed until the mixture thins and is easier to mix. Increase speed and beat until the buttercream is smooth and creamy. Add vanilla extract and mix well. Chill in the refrigerator until ready to use.
- Decorate Cookies with Chocolate: Spoon about 1-2 teaspoons of melted milk chocolate onto the surface of each cooled cookie. Use the back of a spoon to spread the chocolate evenly, leaving a small perimeter around the edges uncoated.
- Pipe Buttercream: Place the chilled ricotta buttercream into a piping bag fitted with a star tip. Pipe a dollop on top of each chocolate-coated cookie.
- Garnish: Sprinkle mini chocolate chips over the buttercream and dust the cookies lightly with confectioner’s sugar for a classic finishing touch.
- Serve: Enjoy these delicate and flavorful Cannoli Cookies as a dessert or special treat.
Notes
- Make sure the butter and eggs are at room temperature to ensure proper creaming and texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Chilling the ricotta buttercream before piping helps achieve clean, defined piping shapes.
- Cookies should be completely cooled before decorating to prevent melting of the toppings.
- You can substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor, though texture might be slightly different.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
